Makaroni is one of the most beloved pasta dishes in Persian cuisine. In Iran, Makaroni – Persian-Style Spaghetti is actually the word we use for all pasta, whether it’s spaghetti or macaroni noodles. My favorite version is made with spaghetti, and of course the crispy golden Tahdig – that famous crunchy crust we Persians love.
The best part? When it’s ready, this pasta doesn’t just sit on a plate. It comes to the table like a warm spaghetti cake, and we slice and serve it just like a pie. It’s comforting, hearty, and always a crowd-pleaser. Sure, Italians might shake their heads when they see how we cook spaghetti. Instead of a quick boil and toss, we prepare it as slowly and carefully as a rice cake. But if you’re curious and ready for a new flavor experience, you’re going to love this!
COOKING SPAGHETTI WITH TURMERIC
There are many ways to make Makaroni, but here’s my favorite:
First, cook your spaghetti in boiling water with a little turmeric and oil until al dente. The turmeric not only adds a gentle earthy flavor, it also gives the pasta a beautiful golden-orange color.
Next, rinse the spaghetti well under cold water – this step is important so the pasta doesn’t turn mushy later. Then, layer it in a non-stick pot or rice cooker together with the Persian Bolognese sauce. Let it steam gently for about an hour.
It may sound like the pasta would get overcooked, but don’t worry – thanks to the oil and rinsing step, the spaghetti stays perfectly tender with the most wonderful consistency. Everyone who has tried it so far has been amazed!
PERSIAN BOLOGNESE
What makes this sauce special is the spice mix. A Persian Bolognese gets its warm, fragrant flavor from Advieh, a Persian blend of spices, along with a splash of lemon juice for brightness.
If you don’t have Advieh at home, don’t worry – you can easily make your own mix. Crush together a blend of green and pink peppercorns, dried rose petals, cinnamon, cardamom, cumin, orange peel, marjoram, chili, and coriander.
Layer this rich, aromatic sauce between your turmeric spaghetti in the pot. As everything steams together, the flavors meld beautifully into one cozy, fragrant dish with a creamy, thick sauce that clings to every strand.
SPAGHETTI TAHDIG – THE CRISPY CRUST
The highlight of Persian spaghetti is always the Tahdig. This is the crispy crust that forms at the bottom of the pot while cooking. For Makkaroni, the Tahdig is made from the pasta itself, fried gently in a mix of oil, butter, water, and turmeric until golden and crunchy.
Most families make Tahdig with potatoes or flatbread at the bottom, but for me, nothing beats the crisp spaghetti version. To get it just right, use a rice cooker or an uncoated pot. Traditionally, saffron is used to flavor Tahdig, but for this recipe I prefer turmeric – it gives both color and health benefits. The result? A golden, crunchy base that makes everyone at the table fight for the last piece.
If you’re in the mood to experiment, this Persian take on spaghetti is a beautiful mix of familiar comfort food with a delicious twist. Once you’ve tried it, Italian pasta may never taste quite the same again!
INGREDIENTS PERSIAN BOLOGNESE
1 red onion
1 green chili
1 tbsp Advieh (Persian spice mix)
500 g (1 lb) ground beef
3 garlic cloves
1 tbsp tomato paste
400 g (14 oz) diced tomatoes, canned
Juice of 1 lemon
Salt & pepper to taste
INGREDIENTS TURMERIC SPAGHETTI
500 g (1 lb) spaghetti
1 tsp turmeric*
2 tsp salt
1 tsp vegetable oil*
INGREDIENTS SPAGHETTI TAHDIG (Crispy Bottom)
1 tbsp butter
1 tsp vegetable oil*
½ cup water
1 tsp turmeric*
MAKE THE PERSIAN BOLOGNESE
Sauté the diced onion in a little oil until translucent.
Add the green chili and Advieh, stir for a moment.
Brown the ground beef, then press in the garlic.
Make a small well in the pan, add tomato paste, and fry until fragrant. Mix it with the meat.
Add the canned tomatoes and water (use the tomato can to measure). Simmer for 15–20 minutes.
Season with salt and pepper, then stir in fresh lemon juice.
Tip: The Advieh gives the Bolognese its unique Persian warmth, but if you don’t have it, you can grind together green and pink peppercorns, rose petals, cinnamon, cardamom, cumin, orange peel, marjoram, chili, and coriander.
COOK THE TURMERIC SPAGHETTI
Bring a pot of water to a boil with 2 tsp salt.
Add turmeric and oil, then cook the spaghetti 8–10 minutes until al dente.
Drain and rinse immediately with cold water. Let it drain completely.
Tip: Rinsing the pasta stops it from overcooking and ensures your spaghetti has the perfect texture after steaming.
LAYER AND STEAM THE SPAGHETTI TAHDIG
In a non-stick pot* or rice cooker*, mix butter, oil, water, and turmeric, then bring to a gentle boil.
Spread a layer of spaghetti on the bottom, gently mixing.
Add a layer of Bolognese in the center, leaving the edges free. Alternate layers until all ingredients are used, finishing with spaghetti on top.
Wrap the lid in a kitchen towel (unless using a digital rice cooker) and steam on low heat for 40–50 minutes.
Invert onto a plate, reveal the golden Tahdig, and serve immediately.
Tip: The crispy bottom is the best part – don’t skip the turmeric and butter mix!
WHY YOU’LL LOVE IT
A fun twist on traditional spaghetti that’s rich, cozy, and full of Persian flavors.
The golden Tahdig makes it feel like a festive dish even on a weeknight.
Perfect for serving guests or enjoying as a comforting family dinner.
Give it a try and see why everyone falls in love with Persian-style Makkaroni!
Befarmayid
Susan
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Makaroni – Persian-Style Spaghetti
Makaroni is one of the most beloved pasta dishes in Persian cuisine.
Ingredients
INGREDIENTS PERSIAN BOLOGNESE
- 1 red onion
- 1 green chili
- 1 tbsp Advieh Persian spice mix
- 500 (1) g (lb) ground beef
- 3 garlic cloves
- 1 tbsp tomato paste
- 400 (14) g (oz) diced tomatoes , canned
- 1 lemon Juice of
- Salt & pepper to taste
INGREDIENTS TURMERIC SPAGHETTI
- 500 (1) g (lb) spaghetti
- 1 tsp turmeric
- 2 tsp salt
- 1 tsp vegetable oil
INGREDIENTS SPAGHETTI TAHDIG (Crispy Bottom)
- 1 tbsp butter
- 1 tsp vegetable oil
- ½ cup water
- 1 tsp turmeric
Instructions
MAKE THE PERSIAN BOLOGNESE
-
Sauté the diced onion in a little oil until translucent.
-
Add the green chili and Advieh, stir for a moment.
-
Brown the ground beef, then press in the garlic.
-
Make a small well in the pan, add tomato paste, and fry until fragrant. Mix it with the meat.
-
Add the canned tomatoes and water (use the tomato can to measure). Simmer for 15–20 minutes.
-
Season with salt and pepper, then stir in fresh lemon juice.
-
Tip: The Advieh gives the Bolognese its unique Persian warmth, but if you don’t have it, you can grind together green and pink peppercorns, rose petals, cinnamon, cardamom, cumin, orange peel, marjoram, chili, and coriander.
COOK THE TURMERIC SPAGHETTI
-
Bring a pot of water to a boil with 2 tsp salt.
-
Add turmeric and oil, then cook the spaghetti 8–10 minutes until al dente.
-
Drain and rinse immediately with cold water.
-
Let it drain completely.
-
Tip: Rinsing the pasta stops it from overcooking and ensures your spaghetti has the perfect texture after steaming.
LAYER AND STEAM THE SPAGHETTI TAHDIG
-
In a non-stick pot or rice cooker, mix butter, oil, water, and turmeric, then bring to a gentle boil.
-
Spread a layer of spaghetti on the bottom, gently mixing.
-
Add a layer of Bolognese in the center, leaving the edges free.
-
Alternate layers until all ingredients are used, finishing with spaghetti on top.
-
Wrap the lid in a kitchen towel (unless using a digital rice cooker) and steam on low heat for 40–50 minutes.
-
Invert onto a plate, reveal the golden Tahdig, and serve immediately.
Recipe Notes
Tip: The crispy bottom is the best part – don’t skip the turmeric and butter mix!
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Tried out this recipe yet? Drop a comment below and let me know! Don’t forget to tag your pic on Instagram with @labsalliebe and use #labsalliebe. I won’t miss it and will leave you some love in the comments too. Can’t wait to see what you create!